Step 1

Preheat the oven to 375F/190C. Line a large baking sheet with parchment paper and set aside. Chop the cauliflower head into bite sized florets and set aside.

Step 2

In a small bowl, mix together the almond milk and apple cider vinegar to make a buttermilk. Set aside.

Step 3

In a separate small mixing bowl, combine the flour, paprika, onion powder, garlic powder, and salt. Add the buttermilk and whisk until smooth and combined.

Step 4

Dip the cauliflower florets one-by-one into the batter, and roll to coat, using a spoon to scoop the batter into all the nooks and crannies. Place the florets onto the baking tray, spreading out so they are not crowded.

Step 5

Bake for 20 minutes and then flip the cauliflower florets over to bake the other side for an even bake. Bake for another 20 minutes on the other side (total of 40 minutes).

Step 6

Prepare the buffalo sauce: In a large mixing bowl combine the melted coconut oil and buffalo sauce. Mix until smooth and silky in consistency. Set aside.

Step 7

Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.

Step 8

Once the cauliflower florets are crispy and baked, transfer them to the mixing bowl and toss gently to cover in the sauce. Transfer to a serving platter along with the homemade ranch for dipping.